3 oz Lean boneless pork

      1 oz Dried Chinese mushrooms

      1 oz Bean thread noodles

     10 oz Fresh bean curd

      2 sm Eggs

      1 ts Sesame oil

      1 qt Chicken stock

      2 ts Sugar

      3 tb Chinese red vinegar

           -=OR=- Cider Vinegar
    1/2 ts White pepper

      2 tb Dark soy sauce

      1 tb Cornstarch; blended with

      1 tb Water

      2 tb Finely chopped scallions

      2 tb Finely chopped cilantro

      1 ts Sesame oil

      1 ts Chili oil (optional)

  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once. Makes 4 to 6 servings